Hello All!

In its place, I like tarragon but only three common uses come to mind
for me. Chicken tarragon, some fish sauces and a few leaves (or tarragon
vinegar) inside a broiled trout. People's sensitivity to tarragon seems
to vary. Julia Child always called for much more tarragon than I like.

--


James Silverton
Potomac, Maryland

Email, with obvious alterations:
not.jim.silverton.at.verizon.not

James Silverton wrote:
> Hello All!
>
> In its place, I like tarragon but only three common uses come to mind
> for me. Chicken tarragon, some fish sauces and a few leaves (or tarragon
> vinegar) inside a broiled trout. People's sensitivity to tarragon seems
> to vary. Julia Child always called for much more tarragon than I like.
>

Yeah, I am not a fan of tarragon. I never, ever use it, ever.
I wouldn't spit something out that had tarragon in it but I would
definitely skip over a recipe which required using it.

-Tracy

"James Silverton" > wrote in message
...
> Hello All!
>
> In its place, I like tarragon but only three common uses come to mind for
> me. Chicken tarragon, some fish sauces and a few leaves (or tarragon
> vinegar) inside a broiled trout. People's sensitivity to tarragon seems to
> vary. Julia Child always called for much more tarragon than I like.
>

Béarnaise sauce.

James Silverton wrote:
>
> Hello All!
>
> In its place, I like tarragon but only three common uses come to mind
> for me. Chicken tarragon, some fish sauces and a few leaves (or tarragon
> vinegar) inside a broiled trout. People's sensitivity to tarragon seems
> to vary. Julia Child always called for much more tarragon than I like.
>
> --
>
> James Silverton
> Potomac, Maryland

Once when making modified grits, I accidentally added tarragon instead
of chives. That accident turned out nicely! Although, I did have to
immediately retrieve and discard some of the too-much tarragon when I
discovered they were not chives. I also added bleu cheese. Interesting
adn tasty results

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

On Mar 9, 1:03*pm, "James Silverton" >
wrote:
> Hello All!
>
> In its place, I like tarragon but only three common uses come to mind
> for me. Chicken tarragon, some fish sauces and a few leaves (or tarragon
> vinegar) inside a broiled trout. People's sensitivity to tarragon seems
> to vary. Julia Child always called for much more tarragon than I like.
>
> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations:
> not.jim.silverton.at.verizon.not

====================
I really like tarragon but only in a few dishes. Besides fish and
chicken, I love what a little tarragon (dry) does sprinkled on New
England Clam Chowder. It makes canned chowder edible.

Start with a can of Clam Chowder. (Believe it or not, canned
Campbell's in the red can is what I like best.) Make it with a can of
half and half or whole milk with a good shot of heavy cream. Add a
whole (6 oz?) can of minced clams. Heat gently (stove or microwave)
until just below the boiling point. Stir and ladle into bowl(s).
Float a pat of butter on top and sprinkle with about 1/4 to 1/2 tsp
(crushed or rubbed) dried tarragon.
Lynn in Fargo
got no clams, got no campbells, got no cream . . . sigh

On Mar 9, 1:05*pm, Tracy > wrote:
> James Silverton wrote:
> > Hello All!
>
> > In its place, I like tarragon but only three common uses come to mind
> > for me. Chicken tarragon, some fish sauces and a few leaves (or tarragon
> > vinegar) inside a broiled trout. People's sensitivity to tarragon seems
> > to vary. Julia Child always called for much more tarragon than I like.
>
> Yeah, I am not a fan of tarragon. I never, ever use it, ever.
> I wouldn't spit something out that had tarragon in it but I would
> definitely skip over a recipe which required using it.
>
> -Tracy

Try substituting basil for tarragon. Seems much gentler, not over
powering.
Lynn in Fargo

Lynn from Fargo Ografmorffig wrote:
> On Mar 9, 1:05 pm, Tracy > wrote:
>> James Silverton wrote:
>>> Hello All!
>>> In its place, I like tarragon but only three common uses come to mind
>>> for me. Chicken tarragon, some fish sauces and a few leaves (or tarragon
>>> vinegar) inside a broiled trout. People's sensitivity to tarragon seems
>>> to vary. Julia Child always called for much more tarragon than I like.
>> Yeah, I am not a fan of tarragon. I never, ever use it, ever.
>> I wouldn't spit something out that had tarragon in it but I would
>> definitely skip over a recipe which required using it.
>>
>> -Tracy
>
> Try substituting basil for tarragon. Seems much gentler, not over
> powering.
> Lynn in Fargo

Thanks for the suggestion...I do like basil. Next time I come across a
recipe with tarragon...

I think what it is is that I don't like *dried* tarragon. Fresh is
slightly less yucky. On second though, yucky is too strong a word.
Unappealing??

Tracy

"James Silverton" > wrote in message
...
> Hello All!
>
> In its place, I like tarragon but only three common uses come to mind for
> me. Chicken tarragon, some fish sauces and a few leaves (or tarragon
> vinegar) inside a broiled trout. People's sensitivity to tarragon seems to
> vary. Julia Child always called for much more tarragon than I like.
>
> --
>
>
> James Silverton
> Potomac, Maryland
>
>

My roasted butternut squash soup wouldn't be complete without tarragon

Jill

On Mon, 09 Mar 2009 19:03:02 GMT, "James Silverton"
> wrote:

>Hello All!
>
>In its place, I like tarragon but only three common uses come to mind
>for me. Chicken tarragon, some fish sauces and a few leaves (or tarragon
>vinegar) inside a broiled trout. People's sensitivity to tarragon seems
>to vary. Julia Child always called for much more tarragon than I like.

Asparagus and tarragon are a wonderful match. Put the two in goggle
together and you'll be reading for months. When I roast asparagus I
drizzle olive oil on it and add tarragon, garlic, onion powder, salt
and pepper. I roast or grill until they start to brown and eat them
as finger food.

Lou

James Silverton wrote:
> Hello All!
>
> In its place, I like tarragon but only three common uses come to mind
> for me. Chicken tarragon, some fish sauces and a few leaves (or tarragon
> vinegar) inside a broiled trout. People's sensitivity to tarragon seems
> to vary. Julia Child always called for much more tarragon than I like.
>
Three things immediately come to my mind:

Bearnaise Sauce; Green Goddess dip/dressing (although not all
recipes call for it); and Herb Butter, as made by my mom and
primarily remembered in conjunction with eggs or mushrooms sous
cloches.

--
Jean B.

Omelet wrote:
>
> In article >, Tracy >
> wrote:
>
> > James Silverton wrote:
> > > Hello All!
> > >
> > > In its place, I like tarragon but only three common uses come to mind
> > > for me. Chicken tarragon, some fish sauces and a few leaves (or tarragon
> > > vinegar) inside a broiled trout. People's sensitivity to tarragon seems
> > > to vary. Julia Child always called for much more tarragon than I like.
> > >
> >
> > Yeah, I am not a fan of tarragon. I never, ever use it, ever.
> > I wouldn't spit something out that had tarragon in it but I would
> > definitely skip over a recipe which required using it.
> >
> > -Tracy
>
> Have you ever had fresh Tarragon? Like Basil, the fresh tastes totally
> different from the dry. :-)

It's fun to grow, too! I hope the tarragon I planted last year comes
back. It should since it's a perenniel plant.

Sky, who's the lazy kind of gardener; plant then watch it grow

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

In article >, Tracy >
wrote:

> James Silverton wrote:
> > Hello All!
> >
> > In its place, I like tarragon but only three common uses come to mind
> > for me. Chicken tarragon, some fish sauces and a few leaves (or tarragon
> > vinegar) inside a broiled trout. People's sensitivity to tarragon seems
> > to vary. Julia Child always called for much more tarragon than I like.
> >
>
> Yeah, I am not a fan of tarragon. I never, ever use it, ever.
> I wouldn't spit something out that had tarragon in it but I would
> definitely skip over a recipe which required using it.
>
> -Tracy

Have you ever had fresh Tarragon? Like Basil, the fresh tastes totally
different from the dry. :-)
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Omelet wrote:
> In article >, Tracy >
> wrote:
>
>> James Silverton wrote:
>>> Hello All!
>>>
>>> In its place, I like tarragon but only three common uses come to mind
>>> for me. Chicken tarragon, some fish sauces and a few leaves (or tarragon
>>> vinegar) inside a broiled trout. People's sensitivity to tarragon seems
>>> to vary. Julia Child always called for much more tarragon than I like.
>>>
>> Yeah, I am not a fan of tarragon. I never, ever use it, ever.
>> I wouldn't spit something out that had tarragon in it but I would
>> definitely skip over a recipe which required using it.
>>
>> -Tracy
>
> Have you ever had fresh Tarragon? Like Basil, the fresh tastes totally
> different from the dry. :-)

Yes, I agree fresh is much different. It has been a while since I've
used it. Maybe it's time to give it another shot.
Tracy
(my tastes have been known to change...)

"Omelet" > wrote in message
news
>
> Have you ever had fresh Tarragon? Like Basil, the fresh tastes totally
> different from the dry. :-)
> --
> Peace! Om
>

Got something growing out back that I think is Tarragon but can't be sure.
The leaves don't have a whole lot of aroma.

On Mar 9, 3:17*pm, "Jean B." > wrote:

> Bearnaise Sauce; Green Goddess dip/dressing (although not all
> recipes call for it); and Herb Butter, as made by my mom and
> primarily remembered in conjunction with eggs or mushrooms sous
> cloches.
>
> --
> Jean B.

================================
Lynn from Fargo shuffling in hat in hand:

"Um er Beggin' yer pardon Miss . . . What are "Mushrooms "without
bells" ?
or might that be mushrooms without old fashioned tight hats ?

On 10 Mar 2009 01:56:47 GMT, "Michael \"Dog3\""
> wrote:

>"James Silverton" > news:GJdtl.2166$gm6.1217
: in rec.food.cooking
>
>> Hello All!
>>
>> In its place, I like tarragon but only three common uses come to mind
>> for me. Chicken tarragon, some fish sauces and a few leaves (or tarragon
>> vinegar) inside a broiled trout. People's sensitivity to tarragon seems
>> to vary. Julia Child always called for much more tarragon than I like.
>
>I happen to be one of the weirdos that really like tarragon. Sometimes
>I'll make a tarragon butter and use it on veggies. I use it with fish
>quite often also. It is one of those herbs I don't always remember but
>really like.

Me too and I forget it sometimes in spinach artichoke dip. But most
of the time I remember and it really makes a difference.

Lou

"James Silverton" > wrote in message
...
> Hello All!
>
> In its place, I like tarragon but only three common uses come to mind for
> me. Chicken tarragon, some fish sauces and a few leaves (or tarragon
> vinegar) inside a broiled trout. People's sensitivity to tarragon seems to
> vary. Julia Child always called for much more tarragon than I like.
>
> --

A little goes a long way. I have a recipe for meatloaf with tarragon and I
like it there. I use it in an herb stuffing, but not too much or it
overpowers.

On Mon, 9 Mar 2009 22:45:15 -0400, "Ed Pawlowski" >
wrote:

> I have a recipe for meatloaf with tarragon and I like it there.

Ohhhhhhhh! Are you willing to share it?

Carol, who loves meatloaf and tarragon

--
Change "invalid" to JamesBond's agent number to reply.

On Mon 09 Mar 2009 06:56:47p, Michael "Dog3" told us...

> "James Silverton" > news:GJdtl.2166
$gm6.1217
> @nwrddc02.gnilink.net: in rec.food.cooking
>
>> Hello All!
>>
>> In its place, I like tarragon but only three common uses come to mind
>> for me. Chicken tarragon, some fish sauces and a few leaves (or tarragon
>> vinegar) inside a broiled trout. People's sensitivity to tarragon seems
>> to vary. Julia Child always called for much more tarragon than I like.
>
> I happen to be one of the weirdos that really like tarragon. Sometimes
> I'll make a tarragon butter and use it on veggies. I use it with fish
> quite often also. It is one of those herbs I don't always remember but
> really like.
>
> Michael
>

It doesn't take much tarragon to flavor a dish. It is good with fish, and
I also like it with green beans.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

"Damsel in dis Dress" > wrote in message
...
> On Mon, 9 Mar 2009 22:45:15 -0400, "Ed Pawlowski" >
> wrote:
>
>> I have a recipe for meatloaf with tarragon and I like it there.
>
> Ohhhhhhhh! Are you willing to share it?
>
> Carol, who loves meatloaf and tarragon

Certainly, but it is on my other computer so you'll have to wait until
tomorrow.

On Mon, 9 Mar 2009 23:03:46 -0400, "Ed Pawlowski" >
wrote:

>"Damsel in dis Dress" > wrote in message
.. .
>> On Mon, 9 Mar 2009 22:45:15 -0400, "Ed Pawlowski" >
>> wrote:
>>
>>> I have a recipe for meatloaf with tarragon and I like it there.
>>
>> Ohhhhhhhh! Are you willing to share it?
>>
>> Carol, who loves meatloaf and tarragon
>
>Certainly, but it is on my other computer so you'll have to wait until
>tomorrow.

Sounds like a plan. Thanks!

Carol

--
Change "invalid" to JamesBond's agent number to reply.

"Sky" > wrote in message
...
> Omelet wrote:
>>
>> In article >, Tracy >
>> wrote:
>>
>> > James Silverton wrote:
>> > > Hello All!
>> > >
>> > > In its place, I like tarragon but only three common uses come to mind
>> > > for me. Chicken tarragon, some fish sauces and a few leaves (or
>> > > tarragon
>> > > vinegar) inside a broiled trout. People's sensitivity to tarragon
>> > > seems
>> > > to vary. Julia Child always called for much more tarragon than I
>> > > like.
>> > >
>> >
>> > Yeah, I am not a fan of tarragon. I never, ever use it, ever.
>> > I wouldn't spit something out that had tarragon in it but I would
>> > definitely skip over a recipe which required using it.
>> >
>> > -Tracy
>>
>> Have you ever had fresh Tarragon? Like Basil, the fresh tastes totally
>> different from the dry. :-)
>
> It's fun to grow, too! I hope the tarragon I planted last year comes
> back. It should since it's a perenniel plant.
>
> Sky, who's the lazy kind of gardener; plant then watch it grow
>
I have a lot in the garden. The trouble is, when I want to use some, it has
died back and is under a foot of snow{:-(

On Mon, 09 Mar 2009 15:05:47 -0400, Tracy > wrote:

>Yeah, I am not a fan of tarragon. I never, ever use it, ever.
>I wouldn't spit something out that had tarragon in it but I would
>definitely skip over a recipe which required using it.

I really like tarragon, but I don't come across many recipes that use
it. Of course, I don't search specifically for recipes that use
tarragon either.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

boulanger wrote:
>
> "Sky" > wrote in message
> ...
> > Omelet wrote:
> >>
> >> Have you ever had fresh Tarragon? Like Basil, the fresh tastes totally
> >> different from the dry. :-)
> >
> > It's fun to grow, too! I hope the tarragon I planted last year comes
> > back. It should since it's a perenniel plant.
>
> I have a lot in the garden. The trouble is, when I want to use some, it has
> died back and is under a foot of snow{:-(

At least you have some in the garden, even if it is dormant and under
the snow I planted tarragon last year, so I hope it comes around
again this spring in the next few weeks or so. I made sure to harvest
the tarragon last fall before the season turned too cold. Alas, I've
barely used any of the tarragon I harvested and dried, which came to two
nearly-full 20-oz plastic cups. Perhaps it's just me, but I find the
fresh tarragon reminds me of licorice!

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Wayne wrote on Tue, 10 Mar 2009 02:55:16 GMT:

>> "James Silverton" > news:GJdtl.2166
> $gm6.1217
>> @nwrddc02.gnilink.net: in rec.food.cooking
>>
>>> Hello All!
>>>
>>> In its place, I like tarragon but only three common uses
>>> come to mind for me. Chicken tarragon, some fish sauces and
>>> a few leaves (or tarragon vinegar) inside a broiled trout.
>>> People's sensitivity to tarragon seems to vary. Julia Child
>>> always called for much more tarragon than I like.
>>
>> I happen to be one of the weirdos that really like tarragon.
>> Sometimes I'll make a tarragon butter and use it on veggies.
>> I use it with fish quite often also. It is one of those herbs
>> I don't always remember but really like.
>>
>> Michael
>>
> It doesn't take much tarragon to flavor a dish. It is good
> with fish, and I also like it with green beans.

I've never tried it with beans. It sounds interesting and I'll try it
next time I buy beans. Thanks!

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"Sky" > wrote in message
...
> boulanger wrote:
>>
>> "Sky" > wrote in message
>> ...
>> > Omelet wrote:
>> >>
>> >> Have you ever had fresh Tarragon? Like Basil, the fresh tastes
>> >> totally
>> >> different from the dry. :-)
>> >
>> > It's fun to grow, too! I hope the tarragon I planted last year comes
>> > back. It should since it's a perenniel plant.
>>
>> I have a lot in the garden. The trouble is, when I want to use some, it
>> has
>> died back and is under a foot of snow{:-(
>
> At least you have some in the garden, even if it is dormant and under
> the snow I planted tarragon last year, so I hope it comes around
> again this spring in the next few weeks or so.

It will! This year it will be even more vigorous. I have split mine and
that year the two splits were not so productive but the following year they
grew into enormous plants.
Put a large bunch in the cavity of a chicken (plus a couple of lemon wedges)
when you roast it. The house will smell heavenly!

In article >, Tracy >
wrote:

> Omelet wrote:
> > In article >, Tracy >
> > wrote:
> >
> >> James Silverton wrote:
> >>> Hello All!
> >>>
> >>> In its place, I like tarragon but only three common uses come to mind
> >>> for me. Chicken tarragon, some fish sauces and a few leaves (or tarragon
> >>> vinegar) inside a broiled trout. People's sensitivity to tarragon seems
> >>> to vary. Julia Child always called for much more tarragon than I like.
> >>>
> >> Yeah, I am not a fan of tarragon. I never, ever use it, ever.
> >> I wouldn't spit something out that had tarragon in it but I would
> >> definitely skip over a recipe which required using it.
> >>
> >> -Tracy
> >
> > Have you ever had fresh Tarragon? Like Basil, the fresh tastes totally
> > different from the dry. :-)
>
> Yes, I agree fresh is much different. It has been a while since I've
> used it. Maybe it's time to give it another shot.
> Tracy
> (my tastes have been known to change...)

I do SO know that feeling! <lol>
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article >,
"Mike" > wrote:

> "Omelet" > wrote in message
> news
> >
> > Have you ever had fresh Tarragon? Like Basil, the fresh tastes totally
> > different from the dry. :-)
> > --
> > Peace! Om
> >
>
> Got something growing out back that I think is Tarragon but can't be sure.
> The leaves don't have a whole lot of aroma.

Then it's probably not Tarragon. I like it a lot with poultry, but have
had trouble keeping it alive.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article >,
"Michael \"Dog3\"" > wrote:

> "James Silverton" > news:GJdtl.2166$gm6.1217
> @nwrddc02.gnilink.net: in rec.food.cooking
>
> > Hello All!
> >
> > In its place, I like tarragon but only three common uses come to mind
> > for me. Chicken tarragon, some fish sauces and a few leaves (or tarragon
> > vinegar) inside a broiled trout. People's sensitivity to tarragon seems
> > to vary. Julia Child always called for much more tarragon than I like.
>
> I happen to be one of the weirdos that really like tarragon. Sometimes
> I'll make a tarragon butter and use it on veggies. I use it with fish
> quite often also. It is one of those herbs I don't always remember but
> really like.
>
> Michael

Yeah, I remember you posting to me about using on fish. I've not done
it yet, but I do still want to try it.

Maybe I'll try it on Shark steak, but I want FRESH Tarragon, not the
dried.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article >,
"Michael \"Dog3\"" > wrote:

> Omelet >
> news > rec.food.cooking
>
> > In article >,
> > "Michael \"Dog3\"" > wrote:
> >
> >> "James Silverton" >
> >> news:GJdtl.2166$gm6.1217 @nwrddc02.gnilink.net: in rec.food.cooking
> >>
> >> > Hello All!
> >> >
> >> > In its place, I like tarragon but only three common uses come to
> >> > mind for me. Chicken tarragon, some fish sauces and a few leaves
> >> > (or tarragon vinegar) inside a broiled trout. People's sensitivity
> >> > to tarragon seems to vary. Julia Child always called for much more
> >> > tarragon than I like.
> >>
> >> I happen to be one of the weirdos that really like tarragon.
> >> Sometimes I'll make a tarragon butter and use it on veggies. I use
> >> it with fish quite often also. It is one of those herbs I don't
> >> always remember but really like.
> >>
> >> Michael
> >
> > Yeah, I remember you posting to me about using on fish. I've not done
> > it yet, but I do still want to try it.
> >
> > Maybe I'll try it on Shark steak, but I want FRESH Tarragon, not the
> > dried.
>
> As others have posted; use it sparingly. I see no reason why it wouldn't
> be wonderful or shark steak, depending on the method you're using. On a
> shark steak I'd probably grill the fish and then use a tarragon butter
> right after the fish was plated. Just me though.
>
> Michael

I'd probably grill it with the fresh tarragon on it. :-) I mostly use
the electric grill nowadays and it works a treat for fishies.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

On Mon, 09 Mar 2009 15:05:47 -0400, Tracy wrote:

> James Silverton wrote:
>> Hello All!
>>
>> In its place, I like tarragon but only three common uses come to mind
>> for me. Chicken tarragon, some fish sauces and a few leaves (or tarragon
>> vinegar) inside a broiled trout. People's sensitivity to tarragon seems
>> to vary. Julia Child always called for much more tarragon than I like.
>>
>
> Yeah, I am not a fan of tarragon. I never, ever use it, ever.
> I wouldn't spit something out that had tarragon in it but I would
> definitely skip over a recipe which required using it.
>
> -Tracy

i'm not fond of it either. i must have plebian tastes.

your pal,
blake

On Tue, 10 Mar 2009 00:24:14 GMT, Mike wrote:

> "Omelet" > wrote in message
> news
>>
>> Have you ever had fresh Tarragon? Like Basil, the fresh tastes totally
>> different from the dry. :-)
>> --
>> Peace! Om
>>
>
> Got something growing out back that I think is Tarragon but can't be sure.
> The leaves don't have a whole lot of aroma.

'but officer! i swear i thought it was tarragon!'

your pal,
blake

blake wrote on Tue, 10 Mar 2009 18:08:17 GMT:

>> "Omelet" > wrote in message
>> news
>>>
>>> Have you ever had fresh Tarragon? Like Basil, the fresh
>>> tastes totally different from the dry. :-) -- Peace! Om
>>>
>> Got something growing out back that I think is Tarragon but
>> can't be sure. The leaves don't have a whole lot of aroma.

> 'but officer! i swear i thought it was tarragon!'

You can't grow insense can you?

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"blake murphy" > wrote in message
.. .
> On Mon, 09 Mar 2009 15:05:47 -0400, Tracy wrote:
>
>> James Silverton wrote:
>>> Hello All!
>>>
>>> In its place, I like tarragon but only three common uses come to mind
>>> for me. Chicken tarragon, some fish sauces and a few leaves (or tarragon
>>> vinegar) inside a broiled trout. People's sensitivity to tarragon seems
>>> to vary. Julia Child always called for much more tarragon than I like.
>>>
>>
>> Yeah, I am not a fan of tarragon. I never, ever use it, ever.
>> I wouldn't spit something out that had tarragon in it but I would
>> definitely skip over a recipe which required using it.
>>
>> -Tracy
>
> i'm not fond of it either. i must have plebian tastes.
>
I was kind of counting on that. :

Lynn from Fargo Ografmorffig wrote:
> On Mar 9, 3:17 pm, "Jean B." > wrote:
>
>> Bearnaise Sauce; Green Goddess dip/dressing (although not all
>> recipes call for it); and Herb Butter, as made by my mom and
>> primarily remembered in conjunction with eggs or mushrooms sous
>> cloches.
>>
>> --
>> Jean B.
>
> ================================
> Lynn from Fargo shuffling in hat in hand:
>
> "Um er Beggin' yer pardon Miss . . . What are "Mushrooms "without
> bells" ?
> or might that be mushrooms without old fashioned tight hats ?

That's SOUS cloche, not sans cloche! (under not without) Your
French must be even rustier than mine is!

Anyway, as I recall, these were croutes, each topped with a large
whole mushroom (this predated the days when there were anything
other than large WHITE mushrooms here) filled with some herb
butter. An oven proof bowl or similar cover was put over each
assembly, ere baking.

--
Jean B.

On Tue 10 Mar 2009 05:18:25a, James Silverton told us...

> Wayne wrote on Tue, 10 Mar 2009 02:55:16 GMT:
>
>>> "James Silverton" > news:GJdtl.2166
>>> $gm6.1217 @nwrddc02.gnilink.net: in rec.food.cooking
>>>
>>>> Hello All!
>>>>
>>>> In its place, I like tarragon but only three common uses
>>>> come to mind for me. Chicken tarragon, some fish sauces and
>>>> a few leaves (or tarragon vinegar) inside a broiled trout.
>>>> People's sensitivity to tarragon seems to vary. Julia Child always
>>>> called for much more tarragon than I like.
>>>
>>> I happen to be one of the weirdos that really like tarragon.
>>> Sometimes I'll make a tarragon butter and use it on veggies.
>>> I use it with fish quite often also. It is one of those herbs
>>> I don't always remember but really like.
>>>
>>> Michael
>>>
>> It doesn't take much tarragon to flavor a dish. It is good with fish,
>> and I also like it with green beans.
>
> I've never tried it with beans. It sounds interesting and I'll try it
> next time I buy beans. Thanks!
>

You're welcome. Hope you enjoy it!

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

"Ed Pawlowski" > wrote in message
...
>
> "Damsel in dis Dress" > wrote in message
> ...
>> On Mon, 9 Mar 2009 22:45:15 -0400, "Ed Pawlowski" >
>> wrote:
>>
>>> I have a recipe for meatloaf with tarragon and I like it there.
>>
>> Ohhhhhhhh! Are you willing to share it?
>>
>> Carol, who loves meatloaf and tarragon
>
> Certainly, but it is on my other computer so you'll have to wait until
> tomorrow.
>

Here it is. I saw this on The Cooking Loft and it is very good.


Tarragon Meatloaf
Ingredients
· 1 pound ground beef

· 3/4 pound ground pork

· 1 teaspoon hot paprika

· 2 teaspoons kosher salt

· 1 teaspoon freshly ground black pepper

· 3 small yellow onions, peeled and minced (should equal roughly 1
cup)

· 2 cloves garlic, peeled and minced

· 1 cup bread crumbs

· 2/3 cup ketchup

· 1 cup sour cream

· 1 small bunch flat-leaf parsley, stemmed, washed, dried and
chopped, 1/4 cup total

· 1 small bunch tarragon, stemmed, washed, dried and chopped, 1/4
cup total

· 3 eggs, lightly beaten

· 1 teaspoon vegetable oil

· Additional ketchup for brushing, if desired

Directions
Preheat the oven to 400 degrees F.

In a large bowl, mix the beef and pork and gently knead them together with
your hands. Add the paprika, salt and pepper. Add the rest of the
ingredients. Mix to blend.

The taste test: Heat a small saucepan and add the vegetable oil. When the
oil begins to smoke, lower the heat and add a small piece of the mixture.
Cook 1 to 2 minutes on each side. Remove from the pan and taste. Check
seasoning. If too moist, add more bread crumbs. If too dry, add an extra
egg.

Mold the meat into a loaf and place it in the center of a baking sheet lined
with parchment paper. Using a pan without high edges will yield a meatloaf
with a crust. Cook, undisturbed, for 15 minutes. Brush it with additional
ketchup and lower the oven temperature to 350 degrees F.

Bake until the meat is firm when touched or when it has an internal
temperature of 150 degrees F, about 45 additional minutes. Remove from the
oven, pour off any excess grease and allow it to "rest" for 10 to 15 minutes
before serving. Brush again with ketchup, if desired.

From Alex Guarnaschelli

Michael "Dog3" wrote:

> Damsel in dis Dress >
> : in rec.food.cooking
>
> > On Mon, 9 Mar 2009 23:03:46 -0400, "Ed Pawlowski" >
> > wrote:
> >
> >>"Damsel in dis Dress" > wrote in message
> . ..
> >>> On Mon, 9 Mar 2009 22:45:15 -0400, "Ed Pawlowski" >
> >>> wrote:
> >>>
> >>>> I have a recipe for meatloaf with tarragon and I like it there.
> >>>
> >>> Ohhhhhhhh! Are you willing to share it?
> >>>
> >>> Carol, who loves meatloaf and tarragon
> >>
> >>Certainly, but it is on my other computer so you'll have to wait until
> >>tomorrow.
> >
> > Sounds like a plan. Thanks!
>
> Me too! I'll be looking for it when he gets around to posting it. I'm
> pathetic, getting all excited about a meatloaf recipe... Gawd.
>

Actually, my local corner bar is having a meatloaf cook-off/contest soon so
I *am* excited about meatloaf. I think the proceeds go to some charity or
some such...

I am the first to sign up for it...also I'm doing an entry for a chili
contest in early April...


--
Best
Greg

On Tue, 10 Mar 2009 14:55:08 -0400, cybercat wrote:

> "blake murphy" > wrote in message
> .. .
>> On Mon, 09 Mar 2009 15:05:47 -0400, Tracy wrote:
>>
>>> James Silverton wrote:
>>>> Hello All!
>>>>
>>>> In its place, I like tarragon but only three common uses come to mind
>>>> for me. Chicken tarragon, some fish sauces and a few leaves (or tarragon
>>>> vinegar) inside a broiled trout. People's sensitivity to tarragon seems
>>>> to vary. Julia Child always called for much more tarragon than I like.
>>>>
>>>
>>> Yeah, I am not a fan of tarragon. I never, ever use it, ever.
>>> I wouldn't spit something out that had tarragon in it but I would
>>> definitely skip over a recipe which required using it.
>>>
>>> -Tracy
>>
>> i'm not fond of it either. i must have plebian tastes.
>>
> I was kind of counting on that. :

you sly dog.

your pal,
blake

In article >,
"Michael \"Dog3\"" > wrote:

> Omelet >
> news > rec.food.cooking
>
> > In article >,
> > "Michael \"Dog3\"" > wrote:
> >> As others have posted; use it sparingly. I see no reason why it
> >> wouldn't be wonderful or shark steak, depending on the method you're
> >> using. On a shark steak I'd probably grill the fish and then use a
> >> tarragon butter right after the fish was plated. Just me though.
> >>
> >> Michael
> >
> > I'd probably grill it with the fresh tarragon on it. :-) I mostly use
> > the electric grill nowadays and it works a treat for fishies.
>
> Grilling + fish + tarragon = good Wayne posted a nice idea about adding
> it to beans. I'm thinking I'll be trying that next after I try the
> meatloaf.
>
> Michael

Do you thing Lemon goes well with Tarragon?
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama